Revisiting the dough room of Culver City's WildCraft Sourdough Pizza, little has changed. The tart air is just as cool, the fork mixer continues to churns as the sourdough starter softly babbles on. Nesting trays of dough, stacked nearly ceiling heigh, await their 72 hours until show time. Though Chef Tin Vuong was schooled by Miele Peppe in VPN pizza making his pies take a cheffy U-turn then they hit WildCraft's white marble countertop.

Favorite pies, such as the Goat Cheese and Escarole Pizza, have been on Chef Vuong's menu since opening night. Topped with a shallow of béchamel and spotted with wilted clumps of escarole and goat cheese, this pie may sound subtle. Get ready for a surprise.

Chef Vuong takes us into his kitchen—where even I got my hands flour covered—to show us how it all comes together.

What You'll Need

About the author: Kelly Bone lives in Los Angeles writing The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

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About the Author

After stints in the Bay Area and NYC, Kelly landed back in her hometown of Los Angeles. She knows how to order vegetarian and vegan at almost any west coast (best coast) restaurant—which means she sometimes cocktails through dinner. She is seriously obsessed with all things pizza and is constantly seeking the next great slice. You can follow her on Instagram: @KellyBone

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